FERMENTATION ENERGY SYNTHESIS

FERMENTATION ENERGY SYNTHESIS : 

FERMENTATION ENERGY SYNTHESIS PRESENTED BY VENKATA SWAMY REDDY.D

contents : 

contents Introduction What is fermenter Types of fermenter Media and substrates Types of fermentation Fermentation process Role of yeast conclusion

introduction : 

introduction from many centuries man has been exploiting microorganisms for the production of foods like, bread, cheese, and beverages like beer wine. The word fermentation originates from a Latin verb “fervere” means to boil. In a biochemical sence, the term fermentation has been used to mean an energy generation process in which organic compounds act as a boath electron donor and terminal electron acceptor.

What is fermenter : 

What is fermenter The hert of fermentation technology is the “fermenter” or “bioreactor”. The vessle used in fermentation process is known as fermenter. it is a device in which the organism are cultivated and motivated to form the desired product. The size of fermenter is highly variable, ranging from 20 litres to 250 litres or even more.

Types of fermenter : 

Types of fermenter Continues stirred tank Bubble column bioreactor. Air lift bioreactor. fludized bioreactor

Operation of fermenrer : 

Operation of fermenrer The operation of bioreactor basically involves following steps. These are Sterilization Inoculation and sampling Aeration Controle systems cleaning

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Strelization-aseptic conditions are the basic requirments for successful fermentation. The bioreactor and its accessories, the growth medium, air supplied during fermentation must be sterile. Inoculation- a high yielding production strain of organism taken as a inoculum from stock cultere. Aeration- aeration of fermentation medium is required to supply oxygen to the production organism and remove carbon dioxide from the bioreactor.

Controle systems : 

Controle systems It is essential to maintain optimal growth enveronment in the reaction vessel for maximum product formation. Maximal efficiency of the fermentation can be achieved by continuously monitoring the variables like ph, temp, nutrient concentration, foam formation Ph- most of the microognisms employed in fermentation grow optimally between ph 5.5 to 8.5. Temp- temp controle is a absolutely essential for a good fermentation process. Lower temp cause reduced product formation, while high temp adversly affects the growth of microorganisms.

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Nutrient concentration;- The nutrient concentration in a bioreactor is limited so that wastage is prevented. Limiting concentration of nutrients may be used for optimal product formation. High concentration of nutrients are often associated with inhibitory effect of microbial growth. Using an antifoam agents

Media and substrates : 

Media and substrates The media used for the growth of mo’s in fermentation must contain all the elements in a suitable form for the synthesis of cellular substances. Ex, crude media, synthetic media. substrates;- Carbon sources- molasses, malt extract, destrin, cellulose. Nitrogen sources- the nitrogen supply to the fermentation mo’s come from inorganic or organic sources.

Processes of fermentation : 

Processes of fermentation The fermentation process basically consists of 4 steps. Inoculum preservation Inoculum build up Pre fermenter culture Production of fermentation

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Inoculum preservation;- The preservation of high yielding strains of mo’s for fermentation is very imp for product formation in substantial amounts. The ultimate aim of preservation is to maintain the strains , as long as possible with out cell division. There are different methods of preservation 1.storge at low temparature (2-6) 2.storage by freezing.

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Inoculation build up;- This can be done by growing the cultures in liquid or on solid media using different types of fermentations Ex, submerged , solid state. Prefermenter culture;- prefermenter cultere is often required for inoculatig large sized bioreactor.

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Production of fermentation;- For appropriate production several parameters need to be carefully considered and optimized. These include composition of media, carbon and nitrogen sources, altaration of temp and ph.

Types of fermentation : 

Types of fermentation Submerged fermentation;- In this method the microorganisms grown in a liquid media ,which is vigoursily aerated and agitated in a large fermenter. Most fermentation industries employs submerged process for the production of microbial products on a large scale. It is used for the production of secondary metabolits like “antibiotics”

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Solid state fermentation;- There are certain fermentation process that do not involve liquid medium. For these biotechnological process, the growth of mo’s is carried out in solid substrates, in the complete absence of water. The substrates used in solid state fermentation is cereal grains, wheat bran, other plant and animal materials. It is used for the production of edible mushrooms, cheese.

Downstream processing : 

Downstream processing After fermentation has been completed , the product is harvested and recovered. This is called downstream processing. It is concerned with the isolation of products either from cells or from the fluied in which such cells have been grown.

Role of yeast : 

Role of yeast Nutritional supplements, like enzymes, nucleotides, proteins and carbohydrates are obtained from a variety of yeasts. The most popular and best known yeast is “saccharomyces cerevisiae”. This yeast used for brewing beer, making bread, making wine, ethanol.

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Commercially available yeasts;- Yeast cream- used directly, this is highly perishable. Yeast cake- metabolically active. Dry active yeast-home bread making, small business operation, This is require hydration, not as active

Production of beer : 

Production of beer Components;- Barley grains Microorganisms Malt adjucents Hopes Water

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Process;- Malting Marshing Hopping Yeast fermentation aging

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;- Malting- Barley grains are soaked with water and allowed to germination. This germinated barley called malt, this process is known a malting. During the germination large amount of amylases are formed. after germination grains are dried. Mashing’- After malting the mixture is boiled to stop further enzymatic changes and is then filtered. this filtrate is called wort. This process is called mashing.

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Hoping;- to this wort hops are added fermentation ;- in this step saccharomyces cerecisiae added to the wort. Aging or maturation;- The fermented wort is refrigerated at o for 2 weeks to several months to removal the harsh flavour. After finishing the process poured in to cans or bottles, these are pasteurised at 60 c for 20 minutes.

conclusion : 

conclusion Industrially fermentative microorganisms grown on large scale to produce valuable and commercial products and carry out chemical transformation. fermenter play a very important role in small scale and large scale industries for the production of biomass,(spirulina and yeast).production of enzymes and nucleic acids. production of metabolites, boath primary(ethanol, lactic acid) and secondary(antibiotics). Single cell protein, microbial pesticides are produced by fermentation……

REFERENCES : 

REFERENCES 1. H.D KUMAR, TEST BOOK OF BIOCHEMISTRY, EDN; SECOND. PAGE NO 146-153. 2. AGARWAL, INDUSTRIAL MICROBIOLOGY, FUNDAMENTALS AND APPLICATIONS. 3. WULF CRUEGER,ANNELY ECRUGER; TEST BOOK OF INDUSTRIAL MICROBIOLOGY,SECOND EDITION, PG 64-69. 4. U.SATYANARAYANA, TEST BOOK OF BIOTECHNOLOGY,PG 240-250.

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